A few weeks ago I started bringing a little apple to work for my snack break. I felt pretty proud of myself, too. “They’re the perfect size! They’re healthy and organic! I could eat an apple a day forever!” And then I bought my second bag and all of a sudden it turned into, “Ugh…how many more apples do I have to go through?” Not to mention my second bag was a different type of apple and they weren’t as fresh and crisp as the first.
So in an effort to use up the rest of my apples I came up with this tart recipe with whatever I had on hand. To be honest I had no idea if it would actually taste good with lemon curd but thought I’d try it anyway. The first time I made an apple tart I used a Design*Sponge recipe called “Tart Apple Tart” that uses the juice of four lemons, the outcome being more refreshing rather than overly sweet. I loved how bright and light the tart was compared to a typical dense apple pie and was hoping the lemon curd would do the same. It came as a pleasant surprise to end up with something not only edible but something I’d also make again! The combination of sweet apples, smooth lemon curd, and a flaky, buttery crust was a nice departure from your average apple pie.
I have to admit I’m pretty proud of how well this came together without any recipe. I’m trying to take more risks and come up with my own ideas instead of only following cookbooks. And while an apple tart isn’t necessarily adventurous at least it’s in the right direction.
Note: I don’t have an exact recipe for this as I sort of made it up as I went along.
Apple + Lemon Curd Tart
makes one 14″x4.5″ tart
4 small apples or 2 large apples
2 tbsp sugar
1 tsp turbinado sugar
1-2 tsp lemon juice
Without peeling, slice apples into thin pieces, then toss with 2 tbsp white sugar and lemon juice. Set aside.
3 egg yolks
3/4 c sugar
1/4 c lemon juice
1/2 stick butter
In a double boiler whisk together egg yolks, sugar, and lemon juice over medium-low heat. Stir constantly for 8-10 minutes until it has thickened enough to coat a spoon. Take off heat, then add butter in small pieces and mix until smooth.
1 c flour
3/4 stick butter
1/4 c water
The measurements above aren’t exact, but I used the 3-2-1 ratio to make my crust which makes it about 10000% easier because I don’t have to over think things. If you’re interested in other cooking ratios I strongly recommend picking up Michael Ruhlman’s Ratio.
Preheat oven to 375° F. Roll out tart crust to fit a 14″x4.5″ pan, then add a thin layer of lemon curd. (I used a little more than half of the curd I made.) Add apple slices at and an angle and fill up as much as possible. You can cut some slices in half to fit smaller spots. Sprinkle with 1 tbsp coarse or turbinado sugar. Bake for 40 minutes or until the apples have softened.